One Israeli tradition during Lag B’Omer is to celebrate by grilling a variety of marinated meats or chicken parts. This year, I’m taking it vegetarian with a Mixed Veggie Grill.
Make one, two or all three of these marinade recipes, select an assortment of vegetables, add tofu and then follow the directions below for outdoor grilling or oven roasting.
Each recipe makes enough marinade for 5 to 6 cups of vegetables and tofu cut into 1-inch cubes. The marinades can be multiplied as needed. Include a variety of vegetable tastes and textures, and be sure to include yellow or red onion. Mixed Veggie Grill is good hot off the grill, out of the oven or at room temperature.
Zatar Marinade
Makes about 11/4 cups
2 Tbs. zatar spice mix (see note)
1/2 cup olive oil
1/2 cup fresh lemon juice
3 Tbs. finely grated lemon zest
2 Tbs. water
1/2 tsp. salt, or to taste
1/2 tsp. finely ground black pepper, or to taste
Mix zatar, oil, juice, zest and water together. Let rest 10 minutes. Stir in salt and pepper. Taste and correct seasonings.
Note: Zatar proper is an aromatic herb, but it more commonly refers to a mix of oregano, thyme, sesame seeds, salt and sometimes sumac. It is available in Middle Eastern and specialty markets.
North African Marinade
Makes about 11/4 cups
1 medium lemon, washed
4-6 cloves garlic, coarsely chopped
1/2 cup packed, flat-leaf parsley leaves
1/4 cup water
1/2 cup olive oil, or more as needed
1/4 cup white-wine vinegar
1/2 tsp. paprika
1/2 tsp. ground cumin
Peel lemon (yellow part) and coarsely chop. Cut off and discard pith (white part). Coarsely chop lemon flesh. Put in food processor with peel, garlic and parsley. Pulse until finely chopped, scraping down sides as needed. Add water, oil, vinegar, paprika and cumin. Process until well combined. Add additional oil if needed. Taste and correct seasonings.
Mixed Veggie Grill
Allowing 3 to 4 cups of prepared vegetables and 1 to 1½ cups of extra-firm tofu per person, cut your ingredients into 1-inch slices, cubes or chunks. Precook harder vegetables such as butternut squash, potatoes and carrots until beginning to soften. Leave peel on eggplant. Leave cherry tomatoes whole.
Place each vegetable and the tofu in its own container with your chosen marinade. Do not combine vegetables. Marinate at least 30 minutes, stirring occasionally.
If grilling, have ready metal skewers or bamboo skewers that have been soaked in water for 30 minutes. Thread vegetables and tofu onto skewers, without mixing the vegetables to better control cooking times. Oil the grates before heating to medium hot. Grill, turning occasionally and brushing with leftover marinade until vegetables are cooked.
If oven roasting, preheat to 400 degrees. Oil a rimmed baking tray for each vegetable and tofu. Spread out in a single layer. Roast, turning occasionally and brushing with leftover marinade until browned and cooked through.
To serve, remove from skewers if desired. Serve with cooked rice or couscous and hummus, tahini sauce or yogurt. Pass z’hug, harissa or other hot sauce.
Faith Kramer is a Bay Area food writer. Her columns alternate with those of Josie A.G. Shapiro. Faith blogs about her food at www.clickblogappetit.com. Contact her at [email protected].